I really needed a snack and unsalted nuts weren’t cutting it. I made this in my De”Longhi multicooker but I will make directions using a oven.
5 Cups Honey Nut O’s
2 TBS. butter or margarine
2 heaping TBS. Marshmallow Crème
2 TBS. Honey
2 Heaping TBS Peanut Butter Powder
3/4 cup unsalted mixed nuts
1/2 t. Trader Joes Chile Lime Seasoning Blend (I just sprinkled the seasoning until the taste was hot enough for me.)
13x9x2 baking pan combine Honey Nut O’s and nuts and set aside.
In a small saucepan melt butter, add marshmallow crème, honey, & peanut butter powder. Drizzle over O’s and nuts. Toss to coat. Bake at 350′ stirring after 5 minutes for 10 minutes total.
Attach stirring wand. Spray pan with butter flavor spray. Combine all ingredients and cook on level 2 until lightly browned approx. 10 minutes.
Slow Cooker Vegetarian Lasagna
1 bag Quorn meatless crumbles or another brand meatless beef crumbles
½ onion or 1 small
1 can mushrooms
2) 14.5 oz. cans diced tomatoes
1 tsp. garlic powder
1) 25 oz. jar spaghetti sauce
1 can tomato sauce
1 c. water
1tsp. speg. Spices
1 box las. Noodles
16oz. container cottage cheese
½ c. Parmesan cheese
2 c. shredded mozzarella cheese
1 Tbsp. parsley
Brown meat with onion, garlic and mushrooms, add tomato sauce, speg. Sauce,
and diced tomatoes, water, & spices, mix well. Spread ¼ meat mixture in bottom of slow
cooker; arrange 1/3 of uncooked lasagna over sauce, breaking if necessary. Mix cheeses. Egg, and 1 TBSP parsley, spoon
1/3 over lasagna noodles, Repeat layers 2x; top with remaining sauce add extra
cheese on top cook on low 4 hours.
I am always experimenting in my cooking and I lost my original Irish Potato Leek Soup recipe. It called for heavy cream and I can’t afford those calories so I combined 2 lower calorie recipes. I found a Irish recipe in my “Light & Tasty,” magazine December/January 2005, and a Facebook recipe by “Gimme Some Oven” www.gimmesomeoven.com I think I am combining the best of both. They both opt out the heavy cream for 2% evaporated milk. The magazine uses ham instead of bacon. My family likes bacon much better. So Here Is The Remake:
- 2 lbs. Yukon gold potatoes scrubbed and sliced
- 1 to 2 Leeks ( white and some green)
- 1 onion
- 4 cups good quality chicken stock
- 4 tbs. butter
- 1/3 cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1 cup shredded reduced fat sharp cheddar cheese (not in original Irish recipe)
- 1/2 cup plain low-fat Greek yogurt
- 1 teaspoon Kosher salt/ Sea salt
- 1/2 teaspoon cracked black pepper
Rinse and soak leeks in cold water. I ran them under the sink brushing off any dirt with my hands than I soaked them in a large mixing bowl. Scrub and clean your potatoes. Using the food-processor with the slicing blade at it’s widest put the leeks through first. After slicing them return them to soak in fresh water to get all the sand and grit off them. Slice your clean potatoes and the onion. Add all the vegetables to the slow cooker and cover with the stock. Cook on high for 4 hours. Using a slotted spoon drain and move the potatoes and leeks to the food processor. Use puree blade. Put the pureed potato and leeks back in the slow cooker. Cook your bacon until crispy. Drain off grease out of the De’ Longhi and melt your butter with the stirring arm attached. Or use small saucepan on medium high, De’Longhi setting 3 for bacon and rue. Add the flour to the butter stirring while it cooks until well combined and thickened cook 1 minute more. Add the evaporated milk continuing to cook and stir until nice and thick. Add your rue to the slow cooker and stir until well combined. Add yogurt & cheese and cook until melted through. Add spices. Serve warm with your bacon if desired. P.S. I forgot to add my yogurt for the pictures so I added it to the finished bowls.
5 lbs. Yukon Gold or Russet Potatoes
1 1/2 sticks softened butter
8oz. sour cream
1 tea spoon garlic powder
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
Peel & quarter potatoes. Cook in large pot cover with water bring to boil and cook 20 to 25 minutes until fork tender. Drain return to pan. Mash with electric mixer combining & mashing cream cheese, sour cream, butter, and garlic powder. Top with cheese. Bake 350* 45 minutes covered, uncover and bake 15 minutes longer.
Oatmeal Cowboy Cookies Updated 2015 Less Sugar & More Fiber
(“This is a soft cookie recipe. My children dislike whole oats in their cookies, so I make the oats into oat flour in my food processor and add whole flax seeds which also have to be ground in the food processor. My cholesterol is up and flax and oatmeal are natural ingredients to help lower it. My children also have a textural issue with the whole oats and I was told by a nutritionist that our bodies can’t process and get the nutrients from whole flax seeds, so you should ground them before eating them. In my house the children don’t even realize there are oats and flax in this recipe.” We all love these cookies and the name reminds us of the TV show “Needs Declassified”on Nickelodeon and the actor who plays “Cookie.”
3 cups quick cooking oats ground up into flour
1/4 cup ground flax seeds
1 ½ cup all purpose flour
1 tsp. cinnamon
2 tsp. vanilla
1 tsp. baking soda
1 cup raisins
1 cup milk chocolate chips
½ cup coconut oil, or margarine can be substituted
½ cup firmly packed brown sugar
1/4 cup honey
1cup apple sauce
2 lg. eggs
Ground the oats and flax seeds in the food processor. Add all the other dry ingredients and process until well mixed. In another bowl combine the coconut oil, brown sugar, honey, vanilla, apple sauce and eggs and stir with a fork. Add to dry ingredients and process only till the wet ingredients are mixed through. Stir in the raisins and chocolate chips. Drop with spoon onto greased cookie sheet and bake at %350 for 10 minutes.
Stir in raisins and chocolate chips. Spoon onto greased cookie sheet and bake at %350 for 10 minutes.
2TBS Lemon juice
4TBS grated parmesan cheese
1/2t garlic powder
Cook egg in simmering water 10 min. (do not let it come to a hard boil- needs to stay a liquid)
Luke 15: 3-7 He told them this parable. “Which of you men, if you had one hundred sheep, and lost one of them, wouldn’t leave the ninety-nine in the wilderness, and go after the one that was lost, until he found it? When he has found it, he carries it on his shoulders, rejoicing. When he comes home, he calls together his friends and his neighbors, saying to them, ‘Rejoice with me, for I have found my sheep which was lost!’ I tell you that even so there will be more joy in heaven over one sinner who repents, than over ninety-nine righteous people who need no repentance.”
14/ When Jesus saw this he was indignant. He said to them, “Let the little children come to me, and do not hinder them, for the kingdom of God belongs to such as these. 15/ I tell you the truth, anyone who will not receive the kingdom of God like a little child will never enter it.”
~2 cups fresh tomatoes chunk-ed or (1 can 14.5 oz)
~3 or 4 TBSP butter
~2 TBSP all purpose flour
~1 1/4 cup milk
~1 TBSP sugar
~1/2 tea salt
~1/4 tea pepper
1/4 tea garlic powder
Cut tomatoes in a bowl, add salt, pepper, sugar, and garlic powder. Put butter or bacon drippings in a hot skillet on stovetop add flour making a roux by slowly adding milk and stirring out all lumps until thick. Pour in tomatoes and cook until consistency of gravy. Serve over thick broken up pieces of bread or bisquits.
20. Christ was once offered to bear the sins of many; and unto them that look for him shall he appear the second time without sin unto salvation. HEB. 9:28.
It cost him death to save our lives.
To buy our souls it cost his own;
And all the unknown joys he gives
Were bought with agonies unknown.
Be patient, therefore, brethren, unto the coming of the Lord. JAS. 5:7.